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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » People & Locations » Talwinder Kahlon

Talwinder Kahlon
Healthy Processed Foods Research
Research Chemist

Phone: (510) 559-5665
Fax: (510) 559-5777
Room 1100

USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY , CA 94710
Projects
Adding Value to Plant-Based Waste Materials through Development of Novel, Healthy Ingredients and Functional Foods
In-House Appropriated (D)
  Accession Number: 428789

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Acrylamide content of experimental flatbreads prepared from potato, quinoa, and wheat flours with added commercial fruit and vegetable peels and mushroom powders -
Crawford, L.M., Kahlon, T.S., Wang, S.C., Friedman, M. 2019. Acrylamide content of experimental flatbreads prepared from potato, quinoa, and wheat flours with added commercial fruit and vegetable peels and mushroom powders. Foods. 8(7):228. https://doi.org/10.3390/foods8070228.
Acrylamide content of experimental and commercial flatbreads -
Crawford, L.M., Kahlon, T.S., Chiu, M.M., Wang, S.C., Friedman, M. 2019. Acrylamide content of experimental and commercial flatbreads. Journal of Food Science. 84(3):659-666. https://doi.org/10.1111/1750-3841.14456.
Gluten-free ancient whole grain buckwheat snacks -
Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal. 4(5):57-63. https://doi.org/10.5539/jfr.v4n5p57.
Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2017. Quinoa peanut meal beets whole grain gluten-free high protein vegetable snacks. Nutrition & Food Science International Journal. 3(5):555625. https://doi.org/10.19080/NFSIJ.2017.03.555625.
Whole grain gluten-free high protein buckwheat-kale snacks (abstract) -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2017. Whole grain gluten-free high protein buckwheat-kale snacks (abstract). Meeting Abstract. Experimental Biology/2017.
Gluten-free ancient whole grain buckwheat snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2018. Gluten-free ancient whole grain buckwheat snacks. Nutrition & Food Science International Journal. https://doi.org/10.19080/NFSIJ.2018.06.555687.
Sensory evaluation of gluten-free quinoa whole grain snacks -
Kahlon, T.S., Avena-Bustillos, R.D., Chiu, M.M. 2016. Sensory evaluation of gluten-free quinoa whole grain snacks. Heliyon. 2(12):1-11. doi: 10/1016/j/heliyon.2016.e00213.
Ancient whole grain gluten-free buckwheat snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Ancient whole grain gluten-free buckwheat snacks. Meeting Abstract. Paper No. 3320.
Quinoa ancient whole grain gluten-free snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2016. Quinoa ancient whole grain gluten-free snacks. Meeting Abstract. Paper No. 3318.
Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta -
Kahlon, T.S., Chiu, M.M. 2015. Teff, buckwheat, quinoa and amaranth: Ancient whole grain gluten-free egg-free pasta. Food and Nutrition Sciences. 6:1460-1467.
Whole grain gluten-free vegetable spicy snacks -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2015. Whole grain gluten-free vegetable spicy snacks. Journal of Food Research. 4(5):57-63. http://dx.doi.org/10.5539/jfr.v3n5p1.
Ancient whole grain gluten-free egg-free Pasta -
Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain gluten-free egg-free Pasta. Agricultural Research Journal. 52(3):63-65.
Height, weight and body mass index of girls and boys in a rural school in Punjab India -
Kahlon, T.S., Singh, A., Mahajan, A., Chiu, M.M. 2015. Height, weight and body mass index of girls and boys in a rural school in Punjab India. Indian Journal of Applied Research. 5(9):332-334.
Whole grain Gluten-free vegetable spicy snacks (abstract) -
Kahlon, T.S., Chiu, M.M. 2015. Whole grain Gluten-free vegetable spicy snacks (abstract). Experimental Biology Annual Meeting, 2015. 591.1.
Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract) -
Kahlon, T.S., Chiu, M.M. 2015. Ancient whole grain Gluten-free egg-free Teff, Buckwheat, Quinoa and Amaranth pasta (abstract). Experimental Biology Annual Meeting. 592.2.
Whole grain gluten-free pastas and flatbreads -
Kahlon, T.S., Chiu, M.M. 2015. Whole grain gluten-free pastas and flatbreads. Agricultural Research Journal. 52:116-120.
Ancient whole grain gluten-free flatbreads -
Kahlon, T.S., Chiu, M.M. 2014. Ancient whole grain gluten-free flatbreads. Food and Nutrition Sciences. 5:1717-1727.
Whole grain gluten-free vegetable savory snacks Reprint Icon -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M., Hidalgo, M. 2014. Whole grain gluten-free vegetable savory snacks. Journal of Food Research. 3(5):1-7. DOI: 10.5539/jfr.v3n5p1.
Physical, Chemical, Bibological, and Biotechnological sciences are incomplete without each other -
Kahlon, T.S. 2014. Physical, Chemical, Bibological, and Biotechnological sciences are incomplete without each other. Proceedings of Society for Plant Science. 26:103-112.
Whole grain gluten-free egg-free high protein pasta -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2014. Whole grain gluten-free egg-free high protein pasta. Vegetos: An International Journal of Plant Research. 26:65-71.
Physical, chemical, biological, and biotechnological sciences are incomplete without each other -
Kahlon, T.S. 2012. Physical, chemical, biological, and biotechnological sciences are incomplete without each other. (abstract). International Conference on Biotechnology. Section IV.
Whole grain gluten-free egg-free pasta Reprint Icon -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2013. Whole grain gluten-free egg-free pasta. Cereal Foods World. 58(1):4-7. DOI: 10.1094/CFW-58-1-0004.
In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In Vitro bile acid binding of kale, mustard greens, broccoli, cabbage and green bell pepper improves with microwave cooking. Vegetos: An International Journal of Plant Research. 25(2):29-36.
Whole grain gluten-free flat breads -
Kahlon, T.S., Chiu, M.M. 2012. Whole grain gluten-free flat breads. Cereal Foods World. 57(1):6-9.
Garbanzo diet lowers cholesterol in hamsters -
Kahlon, T.S., Avena Bustillos, R.D., Chiu, M.M. 2012. Garbanzo diet lowers cholesterol in hamsters. Food and Nutrition Sciences. 3(3):401-404.
Whole grain gluten-free flat breads -
Kahlon, T.S., Chiu, M.M. 2011. Whole grain gluten-free flat breads. In:Proceedings of the International Cereal Chemists Conference. 56(4):A21.
In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Reprint Icon -
Kahlon, T.S., Milczarek, R.R., Chiu, M.M. 2012. In vitro bile acid binding of mustard greens, kale, broccoli, cabbage and green bell pepper improves with sautéing compared with raw or other methods of preparation. Food and Nutrition Sciences. 3: 951-958. DOI: 10.4236/fns.2012.37126.
Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding -
Kahlon, T.S. 2011. Health promoting potential of cereals, grain fractions and beans as determined by their in vitro bile acid binding. Cereal Foods World. 56(4):151-155.
A rapid screening for adulterants in olive oil using DNA barcodes Reprint Icon -
Kumar, S., Kahlon, T.S., Chaudhary, S. 2011. A rapid screening for adulterants in olive oil using DNA barcodes. Journal of Food Chemistry. doi:10.1016/j.foodchem.2011.01.094 127:1335-13411.
Evaluating health benefits of various fruits -
Kahlon, T.S. 2010. Evaluating health benefits of various fruits. In: Proceedings of the American Chemical Society Symposium Series, August 17-21,2008, Philadelphia, Pennsylvania. pp 13-23.
In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain -
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2009. In Vitro Bile-Acid-Binding of Whole vs. Pearled Wheat Grain. Cereal Chemistry. 86(3):329-332.
Evaluating Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential -
Kahlon, T.S. 2009. Evaluationg Healthful Properties of Cereals and Cereal Fractions by Their Bile-Acid-Binding Potential. Cereal Foods World. 54:(3)118-121
Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage -
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2008. Steam Cooking Significantly Improves In Vitro Bile Acid Binding of Collard Greens, Kale, Mustard Greens, Broccoli, Green Bell Pepper and Cabbage. Nutrition Research. 28:351-357.
Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits -
Kahlon, T.S. 2009. Chapter 14: Rice Bran: Production, Composition, Functionality and Food Applications, Physiological Benefits. In: Eds. Cho, S.S. and Samuel, P. Fiber Ingredients Food Applications and Health Benefits. CRC Press. Taylor & Francis Group. 305-321.
Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower -
Kahlon, T.S., Chiu, M.M., Chapman, M.H. 2007. Steam Cooking Significantly Improves in Vitro Bile Acid Binding of Beets, Eggplant, Asparagus, Carrots, Green Beans and Cauliflower. Nutrition Research. 27:750-755.
IN VITRO BINDING OF BILE ACIDS BY OKRA, BEETS, ASPARAGUS, EGGPLANT, TURNIPS, GREEN BEANS, CARROTS, AND CAULIFLOWER -
Kahlon, T.S., Chapman, M.H., Smith, G.E. 2007. In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower. Food Chemistry 103:676-680.
IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN, MILLED WHEAT BRAN AND MILLED EXTRUDED WHEAT BRAN AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS -
Kahlon, T.S., Berrios, J.DeJ., Smith, G.E., Pan, J.L. 2006. In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels. Cereal Chemistry. 83(4):434-438.
THE NEW FOOD GUIDE PYRAMID: RECOMMENDATIONS ON GRAINS, FRUITS AND VEGETABLES -
Kahlon, T.S. May-June 2006. The New Food Guide Pyramid: Recommendations on Grains, Fruits, and Vegetables. Cereal Foods World. 51(3):104-107.
IN VITRO BINDING OF BILE ACIDS BY BANANAS, PEACHES, PINEAPPLE, GRAPES, PEARS, APRICOTS AND NECTARINES -
Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines. Food Chemistry. 2007. 101(3):1046-1051.
IN VITRO BINDING OF BILE ACIDS BY SPINACH, KALE, BRUSSEL SPROUTS, BROCCOLI, MUSTARD GREENS, GREEN BELL PEPPER, CABBAGE AND COLLARDS -
Kahlon, T.S., Chapman, M.H., Smith, G.E. 2007. In vitro binding of bile acids by spinach, kale, brussel sprouts, broccoli, mustard greens, green bell pepper, cabbage and collards. Food Chemistry. 100:1531-1536.
HYPOCHOLESTEROLEMIC PROPERTIES OF FOOD FIBERS AND FRACTIONS -
IN VITRO BINDING OF BILE ACIDS BY BLUEBERRIES(Vaccinium spp),PLUMS (Prunus spp),PRUNES(Prunus spp),STRAWBERRIES(Fragaria X ananassa),CHERRIES(Malpighia punicifolia),CRANBERRIES(Vaccinium macrocarpon)& APPLES(Malus sylvestris) -
Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by blueberries (vaccinium spp), plums (prunus spp), prunes(prunus spp), strawberries (fragaria x ananassa), cherries(malpighia punicifolia), cranberries(vaccinium macrocarpon) and apples (malus sylvestris). Food Chemistry. 100:1182-1187.
EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS -
Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. Extrusion conditions modify hypocholesterolemic properties of wheat bran fed to hamsters. Cereal Chemistry 83(2):152-156.
IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN EXTRUDED AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS -
Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chemistry, 83(2):157-160.
NEW FOOD PYRAMID AND HEALTHFUL POTENTIAL OF PROCESSED WHEAT BRAN -
Kahlon, T.S. 2005. New Food Pyramid and Healthful Potential of Processed Wheat Bran. Nutrition Division News - AACC Int'l. 26:3. Sept 2005.
HEALTHFUL PROPERTIES OF CEREAL FRACTIONS -
Kahlon, T.S., Smith, G.E. 2005. Healthful properties of cereal fractions. Meeting Abstract Poster, Page 98, 50 Years ICC-Jubilee Conference "Cereals-the Future Challenge". July 2005. Vienna, Austria.
HEALTHFUL POTENTIAL OF GRAINS, FRUITS AND VEGETABLES, AND THE FOOD GUIDE PYRAMID -
T.S. Kahlon, G.E. Smith. 2004. Health Benefits of Grain, Fruits and Vegetables and the USDA Food Guide Pyramid. 49:288-291.
RICE BRAN: A HEALTH-PROMOTING INGREDIENT -
Kahlon, T.S., Smith, G.E. 2004. Rice bran: a health-promoting ingredient. Cereal Foods World Journal. 49, 4:188-194
IN VITRO BINDING OF BILE ACIDS BY KIDNEY BEAN (PHASEOLUS VULGARIS), BLACK GRAM (VIGNA MUNGO), BENGAL GRAM (CICER ARIETINUM) AND MOTH BEAN (PHASEOLUS ACONITIFOLINS) -
Kahlon, T.S., Smith, G.E., Shao, Q. In vitro binding of bile acids by kidney bean (phaseolus vulgaris), black gram (vigna mungo), bengal gram (cicer arietinum) and moth bean (phaseolus aconitifolins). Food Chemistry. 2005. 90:241-246.
CHOLESTEROL LOWERING WITH GRAIN FRACTIONS -
Kahlon, T.S. 2003. Cholesterol lowering with grain fractions. Getreide Mehl Und Brot. Vol 57: 279-291.
IN VITRO BINDING OF BILE ACIDS BY SOYBEAN (GLYCINE MAX), BLACK EYE BEAN (VIGNA UNGUICULATA), GARBANZO (CICER ARIETINUM) AND LIMA BEAN (PHASEOLUS LUNATUS) -
Kahlon, T.S., Shao, Q. 2004. In vitro binding of bile acids by soybean (glycine max), black eye bean (vigna unguiculata), garbanzo (cicer arietinum) and lima bean (phaseolus lunatus). Food Chemistry. Vol 86: 435-440.
FUNCTIONAL FOODS: AN OVERVIEW -
Kahlon, T.S., Keagy, P.M. 2003. Functional foods: an overview. Cereal Foods World. Vol. 48, No. 3, p. 112-115.
IN VITRO BINDING OF BILE ACIDS BY RICE BRAN, OAT BRAN, BARLEY AND B-GLUCAN ENRICHED BARLEY -
Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by rice bran, oat bran, barley and b-glucan enriched barley. Cereal Chemistry. Vol. 80, p. 260-263.
IN VITRO BINDING OF BILE ACIDS BY VARIOUS READY-TO-EAT BREAKFAST CEREALS -
Kahlon, T.S., Woodruff, C.L. 2003. In vitro binding of bile acids by various ready-to-eat breakfast cereals. Cereal Foods World. Vol 48(2): 73-75.
IN VITRO BINDING OF BILE ACIDS BY SOY PROTEIN, PINTO BEANS, BLACK BEANS AND WHEAT GLUTEN -
Kahlon, T.S., Woodruff, C.L. 2002. In vitro binding of bile acids by soy protein, pinto beans, black beans andwheat gluten. Journal of Food Chemistry. Vol. 79, No. 4, p. 425-429
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